With recipes for scrumptious savouries and delectable desserts, as well as a collection of some of the most beautiful beverages you could imagine, you have all the ingredients you need to host an afternoon tea that would be quite simply, the last word in elegance.

As for the name Cutter & Squidge and where it came from, here’s a cute story: When sisters Annabel and Emily were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily “squidged” it together – and that is how Cutter & Squidge was born!

The sisters set out on a mission to create a baking business using only natural colours and flavourings and pioneering the creation of imaginative new treats. Customers now flock to their flagship store in London to sample their cool creations.

Put the softened butter, sugar and eggs in a mixing bowl. Sift in the flour, cocoa and baking powder and mix with a hand-held electric whisk (or use a stand mixer with the paddle attachment), starting slow and then at a medium speed, for about 1 minute, scraping down the sides of the bowl a couple of times.

In a separate bowl, mix the buttermilk and bicarbonate of soda/baking soda together until foamy and quickly add to the cake batter. Mix at a medium-high speed until combined; do not overmix or the sponge will be tough.

Divide the cake batter into the pans and bake in the preheated oven for 25–30 minutes for three pans (or for 35–40 minutes for two pans) until springy to the touch.

Leave to cool in the pan for 5 minutes, then remove to a cooling rack to cool fully.

Chocolate Ganache

350 ml/1½ cups double/heavy cream

200 g/7 oz. dark/bittersweet chocolate, broken into pieces

For the ganache, put the cream into a saucepan over a medium heat until simmering. Turn off the heat, add the chocolate and stir until smooth. Cool to room temperature.

Light as a Feather Cake Buttercream

Stir together the egg whites and sugar in a heatproof bowl. Place over a pan of gently simmering water (making sure that the base of the bowl does not touch the water). Heat gently, stirring occasionally, for about 20 minutes or until the sugar has dissolved. You can check this by rubbing some between your fingertips – it should not be grainy.

Remove the bowl from the pan and use a hand-held electric whisk (or a stand mixer with a whisk attachment) to whisk for about 10–15 minutes until cool with stiff peaks.

Add the softened butter and whisk for a further 5–7 minutes until light cream in color. Stir in the vanilla paste. It should have the consistency of medium-soft whipped cream, and be very easy to pipe and spread. (TIP: If your buttercream splits, freeze it until frozen solid. Melt a quarter in the microwave until liquid, then whisk back into the frozen buttercream until it comes back together.)

Prepare the buttercream, then add 175 g/6 oz. of the cooled chocolate ganache (reserve the rest for the drip) and the cocoa powder. Slowly mix until combined; do not overmix. Set aside.

Chocolate Syrup

Yields about 400mls (scant 1 3/4 cups)

200 g/1 cup caster/granulated sugar

20 g/scant ¼ cup cocoa powder

Stir together the sugar and cocoa powder in a saucepan with 200 ml/generous ¾ cup water. Bring just to the boil, then remove from the heat. Use the syrup warm.

Salted Caramel Sauce

Yields about 500g/180z

250 g/1¼ cups caster/ granulated sugar

250 g/generous 1 cup double/heavy cream

25 g/1¼ tablespoons golden/light corn syrup

15 g/1 tablespoon unsalted butter

8 g/2 teaspoons Maldon sea salt flakes

Add the sugar to a warmed saucepan and melt over a medium heat until liquid and a light caramel color.

Whisk in the cream and then the golden/light corn syrup; it will bubble so be careful and whisk quickly until combined.

Finally, add the butter and salt and stir until melted.

Once cool, it is ready to use. Store in an airtight container or a jar in the fridge, where it will keep for up to 2 months.